Amarone della Valpolicella Classico Doc
Soil
Marble clay
Grape Variety
Corvina, Corvinone and Rondinella
Harvest
last two weeks of September by hand
Vinification
The grapes are placed in boxes of 4 kg of weight and put to dry for 90-120 days, in January the grapes are crushed followed by a slow fermentation process for 30-35 days.
Ageing
In oak barrels over a period of at least 24 months
Colour
Deep ruby red
Aroma
On the nose we smell of candied cherry and plums
Tasting notes
Complex taste of candied cherries, plums, dark chocolate, with delicate and balanced tannins
Pairings
Red grilled meat, game, matured cheese
Service Temperature
16°-18°C (61°-64,5°F)
Alcoholic Grade
15 %
Residual sugar
7 g/l
Total Acidity
6.2 g/l
Dry extract
23.5g/l